01550nas a2200253   4500000000100000000000100001000000100002008004100003260000800044653002200052653001100074653001700085653001600102653001400118100001700132700001800149700001700167245010700184856015300291300001200444490000700456520081300463022002001276       2022                            d  cjun10acultural heritage10aDehesa10aFood Tourism10aIberian pig10aSalamanca1 aLuis Minguez1 aMaria Jimenez1 aJose Misiego00aThe iberian ham as a potential tourist draw in Salamanca: territorial and intangible cultural heritage  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85135947985&doi=10.25145%2fj.pasos.2022.20.035&partnerID=40&md5=e0cfb927b18732bd7e7cd0022995e762  a503-5180 v203 aThroughout history the relationship between Spanish ham and Salamanca has been strong and has left a rich legacy of both tangible and intangible heritage. The heritage left consists of a sustainable model of pasture land with holm oaks combined with traditional skills of producing ham and sausages. The aim of this study is to describe the tourism potential linked with the tangible and intangible culture as a result of both territorial management and the curing of hams and cold meat. The data collection is based on primary sources, such as fieldwork as well as secondary sources. The results are tabled and mapped. The results show that Spanish ham is a valuable resource for gastronomic tourism with a varied offer of museums, visits to pasture lands (dehesas), manufacturing sites, tastings and fairs.  a2529959X (ISSN)